How to Cut a Chicken

Roasting a whole chicken can be time-consuming. For a quick weeknight meal, cut your chicken up, and it will roast in a fraction of the time. Plus, you'll save money by prepping your own bird instead of buying it packaged.

To start, place the chicken breast-side up on the cutting board. Then, to remove the entire leg, cut down between the thigh and body.

2.

Bend the thigh back and twist it to break the hip joint. Cut through the joint and repeat on the other leg.

3.

To separate the drumstick from the thigh, place the leg skin-side down and cut through the joint.

4.

To remove the wing, pull it away from the body and cut at the joint between the wing and the chicken breast. Cut off the wing tips  these can be frozen to use in soup stock later.

5.

Then, using poultry shears, cut through the rib cage along one side of the backbone from the tail end to the neck. Repeat on the other side to remove the backbone in one piece. The backbone can also be reserved for soups and stocks.

6.

With the skin side down, cut the breast in half by placing the knife along one side of the breastbone. Trim away any excess fat and cut all the way through the bone and meat.

7.

Cut each breast in half crosswise, if you like.

8.

Make sure when handling raw chicken that you wash your hands before and after to prevent the spread of bacteria.